Rocky Road Chocolate Mousse Food
ROCKY ROAD
Fast, easy and Delicious!
Provided by Christi
Categories Desserts Cookies No-Bake Cookie Recipes
Yield 6
Number Of Ingredients 3
Steps:
- Grease a 9 x 9 inch pan.
- Heat chocolate chips and peanut butter over low heat in a medium saucepan until chips are completely melted. Remove from heat. Stir in marshmallows.
- Pour into prepared pan. Cool. Can be put into refrigerator to cool. Cut and Enjoy!
Nutrition Facts : Calories 627.1 calories, Carbohydrate 70.8 g, Fat 38.5 g, Fiber 5.9 g, Protein 13.7 g, SaturatedFat 14.5 g, Sodium 230.2 mg, Sugar 53.7 g
EEEEASY, SINFUL, ROCKY ROAD CHOCOLATE MOUSSE
I originally found this in the deli counter of the grocery store, I loved it so much I recreated it. I call it "mousse" since it is the closest in texture to a mousse, however I realize it is not a traditional mousse in the true sense of the word, but it is nice when you don't feel like messing with complicated preparation. It is great because it's so easy, and uses common ingredients (for those times when you're in a pinch) and is adaptable to suit individual tastes & preferences. It's great for any take alongs or potlucks, because it isn't likely to be duplicated by others and it goes well with many other types of food, any time of year, any weather, & for any occasion. It is best to make 24 hrs. ahead as the marshmallows soften over night, (which makes your end result even more airy and light), but it can also be made in a hurry. Don't forget to allow for thaw time on the whipped topping when you are planning ahead (since it will be frozen when you buy it). I even took it one year to a Halloween party, made a scary little sigh for it and called it "Ghost Poop". This is also a great one to make with the kids. It can be rich or light depending on how you alter it to suit you taste, as I have it here, it is on the richer side. It lasts nicely throughout the week for your family as well, when you need just a moment of sweet comfort. It just reminds me that in life, sometimes the best things don't have to be complicated to be good and satisfying... Also, one variation is that after you have refrigerated it for 24 hrs or so to let the marshmallows soften, you can then freeze this and serve frozen or partially frozen.
Provided by Yrhaven aka Condime
Categories Dessert
Time 15m
Yield 10-20 serving(s)
Number Of Ingredients 6
Steps:
- Once your whipped topping is thawed, (don't try to rush the thawing process, it doesn't work lol) transfer into a mixing bowl that leaves you room to work in for mixing.
- Drizzle the chocolate syrup (easiest straight from the bottle) until it reaches your desired color and flavor (2-4 oz. was my best guess).
- Add the rest of your ingredients.
- Mix until everything is incorporated, being careful to not over mix and break down the whipped topping.
- Chill in refrigerator (covered) until you're ready for it, (over night, if possible).
- Transfer into an appropriate bowl (I like glass) to showcase it's beauty.
- Obviously, you can vary by using extra rich whipped topping, or low fat, or low sugar, whatever your prefer. Or no nuts, or no coconut. Also, it can be easily doubled or tripled (or whatever) to suit your occasion, but a little goes a long way, so it serves many. Total prep time does not include thawing time for whipped topping, or chill time in refrigerator until use. I have not tried making this with homemade whipped cream, but I'm sure it would be wonderful, (if you just feel too guilty keeping it simple). I'll be interested to see what variations people come up with on this one, as I'm sure there are endless adaptations to suit anyone or any occasion. But this basic recipe will be one you'll be glad to have.
Nutrition Facts : Calories 204.3, Fat 14.9, SaturatedFat 8.3, Cholesterol 36.5, Sodium 91.8, Carbohydrate 16.8, Fiber 0.8, Sugar 11.1, Protein 2.5
CHEF JOHN'S ROCKY ROAD
I thought I was gonna show you how to make a famous candy, based on a famous ice cream, but as it turns out, it's actually the other way around. The ice cream flavor was inspired by an Australian candy that goes by the same name, which used the same signature ingredients--chocolate, marshmallows, and nuts. Regardless, this is super easy to make, and would be an absolutely wonderful edible gift for the upcoming holidays. Keep unused portions in the fridge.
Provided by Chef John
Categories Desserts Candy Recipes Chocolate Candy Recipes
Time 3h
Yield 16
Number Of Ingredients 6
Steps:
- Combine dark chocolate chips, butter, and maple syrup in a heat-safe bowl and place over a saucepan filled with about 1 inch of hot water set over the lowest heat setting on the stovetop. Allow mixture to melt; do not stir.
- While mixture melts, line an 8x8-inch baking pan with plastic wrap.
- Slowly stir melted chocolate mixture together with a spatula until shiny and smooth. Remove from heat and stir in marshmallows and almonds until combined.
- Quickly transfer mixture into the prepared baking pan. Distribute evenly but do not smooth or press down the top--try to preserve a rough texture on the top. Let cool to room temperature, about 30 minutes. Wrap in plastic wrap and refrigerate until well chilled and firm, about 2 hours.
- Sift cocoa over the top and cut into 16 squares.
Nutrition Facts : Calories 181.2 calories, Carbohydrate 18 g, Cholesterol 5.7 mg, Fat 12.2 g, Fiber 1.9 g, Protein 3.5 g, SaturatedFat 4.3 g, Sodium 47.2 mg, Sugar 3.7 g
ROCKY ROAD FUDGE POPS
These sweet frozen treats are simple to prepare and guaranteed to bring out the kid in anyone. The creamy pops feature a special chocolate and peanut topping.-Karen Grant, Tulare, California
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a large microwave-safe bowl, whisk milk and pudding mix. Microwave, uncovered, on high for 4-6 minutes or until bubbly and slightly thickened, stirring every 2 minutes. Cool for 20 minutes, stirring several times., Meanwhile, combine peanuts and chocolate chips; divide among plastic cups. Stir marshmallow creme into pudding; spoon into cups. Insert wooden pop sticks; freeze.
Nutrition Facts : Calories 140 calories, Fat 7g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 64mg sodium, Carbohydrate 18g carbohydrate (14g sugars, Fiber 1g fiber), Protein 4g protein.
CHOCOLATE ROCKY ROAD
Who doesn't love chunks of rich dark chocolate studded with yummy edible jewels....my family just love this version of an old favourite, and the fact that it contains fruit and nuts is a little better for the children too. Feel free to use your own choice of fruit and nuts etc. Don't leave out the chilli though-it's not spicy, just adds a little something to it! Try it smashed up in fine pieces on vanilla ice cream-yum!
Provided by Noo8820
Categories Dessert
Time 15m
Yield 1 block
Number Of Ingredients 5
Steps:
- Preheat the oven to 200 degrees C/ 400 degrees F/ Gas 6.
- Put the chopped chilli pieces and the nuts and seeds on a tray and bake for about 5 minutes until toasted-remove from oven, cool slightly, then roughly chop.
- Smash up the chocolate and melt it in a heatproof bowl over simmering water. Once the chocolate is smooth and melted take the bowl off the heat and leave to one side.
- Mix together the fruit and nuts in a bowl, and reserving a large handful, mix the remainder into the melted chocolate.
- Line a baking tray with parchment paper, and spoon in the chocolate mixture, smoothing it out with the back of a spoon. Sprinkle with the reserved fruit and nuts, and leave to cool/ or place in fridge for 30 minutes.
- Once it has set, smash it up into bite sized chunks. This will keep for a week in airtight container.
Nutrition Facts : Calories 1296.1, Fat 109.6, SaturatedFat 65.1, Sodium 66.8, Carbohydrate 125.5, Fiber 41.8, Sugar 2, Protein 30.1
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